Stuffed Acorn Squash with Farro and Wild BlueberriesPrint Recipe
By Kara Lydon, RD, LDN, RYT, Blogger at The Foodie Dietitian.
Yield: 8 servings.
2 large acorn squash, quartered and seeded
2 teaspoons olive oil
½ teaspoon salt, divided
½ teaspoon pepper, divided
2/3 cup farro
2 cups vegetable stock
1 tbsp olive oil
½ cup diced onion (approximately ½ medium onion)
1 medium garlic clove, minced
½ tablespoon chopped fresh thyme
½ tablespoon chopped fresh rosemary
¼ cup chopped walnuts
1 cup frozen wild blueberries, thawed and drained
½ cup grated Parmesan cheese
- Preheat oven to 375 degrees F. Brush squash with olive oil and sprinkle with ¼ teaspoon salt and pepper. Place squash cut side down on a lightly sprayed baking sheet and bake for 40-50 minutes, or until fork-tender.
- Add farro and vegetable stock to a medium saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for about 30-40 minutes, or until farro is chewy but no longer tough. Drain excess liquid.
- In a sauté pan, add olive oil over medium heat. Add onions and let cook for about 5 minutes, or until translucent. Add garlic and let cook for another minute. Stir in cooked farro. Remove from heat. Add in thyme, rosemary, walnuts, wild blueberries, ¼ teaspoon salt and pepper.
- Fill squash with about ¼ cup farro mixture. Reduce oven temperature to 325 degrees F. Bake for another 15 minutes, or until filling is heated through. Top with Parmesan cheese.
Tip: Make life a little easier by preparing the farro mixture ahead of time and refrigerating until ready to use. No farro on hand? You can easily substitute brown rice, wild rice, barley, or quinoa for the farro.